Creole Grillades and Grits with Tomato Gravy

Why You’ll Love This Recipe

• Classic New Orleans comfort: tender grillades in a Creole tomato-onion-pepper gravy over ultra-creamy grits.
• Flexible protein: works beautifully with beef or pork.
• Make-ahead friendly: the gravy tastes even better the next day.
• Weeknight to weekend: straightforward steps with restaurant-level flavor.

Grocery List

• Produce: Onion, green bell pepper, celery, garlic, fresh thyme, parsley, scallions, lemon
• Dairy: Whole milk, butter (and optional heavy cream or cheddar)
• Pantry: 2 lb beef round/chuck or pork shoulder, stone-ground grits, all-purpose flour, canned diced tomatoes, tomato paste, dry white wine, beef or chicken stock, Worcestershire sauce, bay leaves, hot sauce, neutral oil, kosher salt, black pepper, smoked paprika, cayenne

Full Ingredients

For the Grillades (Beef or Pork) and Gravy

• 2 lb beef round or chuck, or pork shoulder, trimmed and sliced into 1/2-inch-thick, 2–3-inch-wide medallions
• 1/2 cup all-purpose flour (reserve 2 Tbsp after dredging)
• 1 1/2 tsp kosher salt (use 1 tsp if using Morton; more to taste)
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 Tbsp neutral oil (such as canola or grapeseed)
• 1 Tbsp unsalted butter
• 1 large yellow onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 rib celery, finely chopped
• 4 garlic cloves, minced
• 2 Tbsp tomato paste
• 1/2 cup dry white wine
• 1 (14.5-oz) can diced tomatoes with juices
• 3 cups low-sodium beef or chicken stock
• 6 fresh thyme sprigs (or 1 tsp dried thyme)
• 2 bay leaves
• 2 tsp Worcestershire sauce
• 1 tsp fresh lemon juice, plus hot sauce to taste
• 2 Tbsp chopped fresh parsley, plus more for garnish
• 2 scallions, thinly sliced (for garnish)

For the Creamy Stone-Ground Grits

• 1 1/2 cups stone-ground grits
• 4 cups water
• 2 cups whole milk (or 1 cup milk + 1 cup half-and-half)
• 1–1 1/2 tsp kosher salt (to taste)
• 4 Tbsp unsalted butter
• Optional: 1/2 cup heavy cream or 1 cup shredded sharp cheddar for extra richness

For Serving

• Extra chopped parsley and sliced scallions
• Hot sauce at the table

Step-by-Step Instructions

Step 1: Prep and dredge the medallions

Heat the oven to 325°F. Pat the beef or pork medallions dry. In a shallow dish, whisk together the flour, kosher salt, black pepper, smoked paprika, and cayenne. Dredge the medallions on both sides, shaking off excess. Reserve 2 tablespoons of the seasoned flour for thickening the gravy later.

Step 2: Sear the meat

Heat a Dutch oven (at least 5 quarts) over medium-high. Add the oil and butter. Working in batches without crowding, sear the medallions until deeply browned, 2–3 minutes per side. Transfer to a plate and repeat with remaining meat. Leave the flavorful fond in the pot.

Step 3: Build the trinity and tomato base

Add the onion, green bell pepper, and celery to the pot with a pinch of salt. Cook, stirring and scraping up fond, until softened and lightly golden, 6–8 minutes. Stir in the garlic and tomato paste; cook 2 minutes until the paste darkens slightly. Sprinkle in the reserved 2 tablespoons seasoned flour and cook 1 minute, stirring, to remove raw flour taste.

Step 4: Deglaze and assemble the braise

Pour in the white wine and simmer 1–2 minutes, scraping up brown bits. Add the diced tomatoes with juices, stock, thyme, bay leaves, and Worcestershire. Return the seared medallions (and any juices) to the pot, nestling them into the gravy. Bring to a gentle simmer.

Step 5: Braise until fork-tender

Cover and transfer to the 325°F oven. Braise 45–60 minutes, until the meat is fork-tender and the gravy is silky and slightly thickened. Alternatively, maintain a low stovetop simmer (just a few lazy bubbles, about 190–200°F) for 50–65 minutes, stirring occasionally to prevent sticking.

Step 6: Cook the creamy stone-ground grits

While the grillades braise, bring the water and milk to a simmer in a 3–4 quart saucepan over medium heat. Whisk in the grits slowly to prevent lumps. Reduce heat to low, cover partially, and cook 35–45 minutes, stirring every 5 minutes, until tender and creamy. Stir in the butter and 1–1 1/2 teaspoons kosher salt to taste. For extra richness, fold in heavy cream or cheddar near the end. If grits thicken too much, stir in warm water or milk, 1/4 cup at a time, to reach a luscious, spoonable consistency.

Step 7: Finish and serve

Remove thyme stems and bay leaves from the gravy. Stir in lemon juice, chopped parsley, and hot sauce to taste; adjust salt and pepper as needed. Spoon a generous bed of creamy grits into warm bowls. Top with grillades and plenty of gravy. Garnish with additional parsley and sliced scallions. Serve hot.

Pro Tips

• Slice across the grain for the most tender medallions and sear deeply for maximum flavor in the gravy.
• Oven braising at 325°F gives steadier heat and a silkier sauce than stovetop alone.
• Stone-ground grits vary; keep extra warm milk/water nearby to adjust consistency at the end.
• Let grits sit off heat for 5 minutes before serving; they thicken and become creamier.
• Use Diamond Crystal kosher salt measurements as written; if using Morton, reduce slightly and season to taste.

Variations

• Pork Grillades: Use pork shoulder medallions for slightly sweeter, richer flavor and equally tender results.
• Smoky Mushroom Twist: Add 8 oz sliced cremini mushrooms after searing the meat; sauté until browned, then proceed.
• Cheesy Grits: Stir 1 cup shredded sharp cheddar into the finished grits for an extra-savory base.

Storage & Make-Ahead

Grillades and gravy keep refrigerated up to 4 days and freeze well for up to 3 months. Reheat gently in a saucepan with a splash of stock or water. Grits are best fresh but can be refrigerated up to 3 days; reheat over low with added milk or water to loosen. This dish actually improves after a night in the fridge, making it perfect for entertaining or meal prep.

Nutrition (per serving)

Approximate: 760 calories; 36 g protein; 55 g carbohydrates; 35 g fat; 4 g fiber; 1200 mg sodium. Values will vary based on beef vs. pork and optional cream or cheese.